Sheet Pan Sausage, Peppers & Potatoes

Italian-American sausage and peppers have long been a street-fair favorite; this sheet-pan take folds in baby potatoes for a complete dinner. Everything roasts together with smoked paprika and olive oil until the sausages brown and the peppers caramelize.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 555 cal
• 26g protein
• 42g carbs
• 32g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb Italian sausage links
• 1.5 lb baby potatoes
• 2 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 Anaheim pepper
• 1 large red onion
• 4 garlic cloves
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1.5 tsp dried Italian seasoning
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Halve the baby potatoes (or quarter any larger ones) so pieces are roughly bite-size and even.
2. 2Core and cut all the bell peppers and the Anaheim into thick 1-inch strips or chunks. Cut the red onion into wedges. Smash and peel the garlic cloves, leaving them whole so they roast sweet.
3. 3Place the potatoes on the sheet pan. Drizzle with part of the olive oil and season with smoked paprika, Italian seasoning, garlic powder, salt, and black pepper. Toss thoroughly so every cut side is coated, then spread into a single layer.
4. 4Roast the potatoes alone for 15 minutes to give them a head start toward crisp golden edges. Meanwhile, toss the peppers, onion, and garlic with the remaining olive oil and a light sprinkle of salt.
5. 5Remove the pan and nestle the sausage links among the potatoes. Scatter the seasoned peppers, onion, and garlic everything in an even layer so pieces are not piled high.
6. 6Return the pan to the oven and roast for 20 minutes. Flip the sausages and stir the vegetables so undersides brown. Continue roasting another 10 to 15 minutes until the sausages reach 160°F internally, potatoes are fork-tender with crisp skins, and peppers are soft with caramelized edges.
7. 7If you want extra color, broil on high for 1 to 2 minutes at the end, watching closely so the peppers blister without burning.
8. 8Transfer sausages to a cutting board and slice into thick coins on a bias. Squeeze fresh lemon juice over the entire pan of peppers and potatoes, then toss gently with chopped parsley.
9. 9Return the sliced sausage to the pan, toss once more, and serve family-style straight from the sheet pan while everything is still sizzling and colorful.